Wednesday, April 15, 2009

I've always thought that more home cooks would try recipes that call for brining the meat, if it were simply referred to (incorrectly, by the way), as a marinade.

Marinating sounds easy, brining sounds complicated. When people see "marinade" they think oil, vinegar, and a few spices rubbed on some meat. Mmm… marinade.

But, when they see "brine" in a procedure, I think they anticipate formulas, ratios, and percentages. Mmm…math?

For all practical purposes, a brine is really nothing more than a water-based marinade. Molecularly-speaking there are big differences between brining and marinating, but as far as cooking skill, or amount of prep work, there is no difference.

This video recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. What a brine does that a marinade doesn't do is force moisture and flavor into the roast. I love the way the meat gets infused with that subtly sweet maple flavor.

I paired this roast pork loin with the rocket beans side dish, which just recently aired, and it was perfect match. By the way, the leftover pork loin, sliced thin and served cold, makes a sandwich that's to die for. Enjoy!

That was really great. My family loved it. I get a lot of great how-to ideas on Wacanai.com(http://www.wacanai.com/intro). You should post this one there. I think a lot of people would like it. You can link your webpage to the website too. It is has some great articles on it and when people search for things with similar items or ingredients your article will pop up.

Hi, Chef John. Is brining really that easy? I never did try brining, and I'm not sure how much salt to use. I fear that if I make a mistake on the ratio of measurements per ingredients, the brine would not turn out as good at it should.... Any tips? Does the size of the salt granules affect the saltiness of the brine???? Thanks. Pardon the somewhat stupid questions. I'm a perfectionist when it comes to cooking.

A-Ha! So thats how those hotel people do this? I feel like I have been to culinary school! U r one of a kind. I hope u will always find time for this site even when u get busy with BNE. Where would I learn so much? Coz I know down here we wont have access to that channel.Be blessed.

I want to use this brining mixture but I'm planning on taking the pork out and then BBQing it in a crock pot for 8-12 hours on low heat. Do you think the brine is a good idea for this or should I do something else to compensate for the amount of time it's going to slow-cook.

Sorry, I meant to say I'm thinking of brining the pork shoulder. So if I'm using a pork shoulder, do you think the brine is a good idea for this or should I do something else to compensate for the amount of time it's going to slow-cook.